Vietnamese rice noodle salad

By Bianca Osbourne
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vietnamese rice noodle salad


  • 12 ounces thick rice noodles
  • 2 carrots, shredded
  • 2 cucumbers, peeled
  • 1/3 cup chopped basil
  • 1/3 cup chopped mint
  • 1/2 cup fish sauce
  • 1/2 cup lime juice
  • 3 tablespoons maple syrup
  • Lime, for garnish


  1. Soften the vermicelli noodles in a large bowl by covering with boiling water and soaking for five to six minutes or until tender. Rinse under cold water, drain, and add to a large bowl. 
  2. Add the shredded carrots, cucumbers and herbs to the noodles.
  3. In a glass jar fitted with a lid or a bowl, mix together the fish sauce, lime juice, maple syrup and oil.
  4. Pour 3/4 of the dressing over the noodles and toss to coat. 
  5. Add more dressing if desired then sprinkle with a squeeze of lime if desired.
  6. Serve with grilled chicken, shrimp or tofu.


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